6 
HOUSE & GARDEN 
Homestead Silver Campines 
THE VIGOROUS STRAIN 
At the fore¬ 
most poultry 
shows the 
C a m p i n e has 
taken more 
prizes for white 
eggs than any 
other breed. 
Campine eggs 
are pure white, 
large, well 
shaped, delicate 
and fi n e in 
flavor. 
For the dis¬ 
criminating egg 
trade the Cam- 
pine is unsur¬ 
passed. 
As a table fowl, it is superior to all other non-sitting breeds. 
The breast is full and plump, the thighs are full, the flesh is 
firm and has a flavor like that of the wild game. For broilers 
and soft roasters, the Campine is unexcelled. 
The breed is hardy, great foragers and are noted for the 
small amount of food which they consume. 
In addition to their blue ribbon reputation, our VIGOROUS 
STRAIN has an established reputation for stamina, vigor, early 
maturity and heavy laying that makes them most desirable. 
Show or utility stock of the VIGOROUS STRAIN, all having 
size, beauty and great egg-laying ability. 
Won at Springfield, 1914, seven regular prizes, including 
three first, also four specials in class of 94 birds. 
Boston, 1915, thirteen regular prizes, four firsts, specials for best display, 
best cock, lien, cockerel and best pen. 
New York State Fair, the first big show of the season, September 13th to 
18th, 1915, thirteen regular prizes, including specials for first hen, first old 
pen with much comment on the quality, beauty and condition of our birds. 
Our aim is full value, quality and satisfaction 
HOMESTEAD CAMPINE FARM, Box HG, Wayland, Mass. 
G.D. TILLEY 
Naturalist 
“Everything in the 
Bird Line from a 
Canary to an 
Ostrich” 
Birds for the House and Porch 
Birds for the Ornamental Waterway 
Birds for the Garden, Pool and Aviary 
Birds for the Game Preserve and Park 
I am the oldest established and larg¬ 
est exclusive dealer in land and water 
birds in America and have on hand the 
most extensive stock in the United States. 
G. D. TILLEY 
Box H. - Darien, Connecticut 
BOB WHITE QUAIL 
PARTRIDGES and PHEASANTS 
Capercailzies, Black Game, Wild Tur¬ 
keys, Quails, Rabbits, Deer, etc., for 
stocking purposes. Fancy Pheasants, 
Peafowl, Swans, Cranes, Storks, Orna¬ 
mental Geese and Ducks, Foxes, Squir¬ 
rels, Ferrets, etc., and all kinds of birds 
and animals. 
William J. Mackensen, Naluralist, Dept. C, Yardley, Pa. 
Brooder 
No. 3 Poultry Houses — 2 units 
Setting Coop 
BROODER can be operated out-of-doors in zero weather with 
little attention or expense. 50 to 100 chicks. 
No. 3 POULTRY HOUSE—Fitted complete for 60 hens—8x20 
feet, $110.00. First pen, $60.00 ; additional pens, $50.00 each. 
Red Cedar, vermin-proof. 
SETTING COOP to set a hen in and brood her chicks, $3.00. 
All neatly painted and quickly bolted together. Send for illus¬ 
trated catalogue. 
E C uunrcON rn Room 326, l,G WASHINGTON st„ boston, mass. 
. r. nuufjoun craftsman bldg.. 6 east 39 th st., new york 
Address all correspondence to Boston. 
W W "S 
Hodgson 
Portable 
Houses 
November Poultry Work 
Feed regularly and liberally. 
Keep oyster shells before the fowls. 
Never let the hens lack for drinking 
water. 
Scatter whole and cracked grain in 
the litter. 
Do not overlook the need of green 
food in abundance. 
Feed corn more freely than in sum¬ 
mer, but avoid new corn. 
If the pullets are slow in laying, 
give them a little green bone. 
Be sure that the house is dry and 
that there are no draughts or leaks. 
An earth floor should have a cover¬ 
ing of fresh sand several inches deep. 
Let the depth of litter vary with 
the breed; 5" or 6" is enough for 
Leghorns. 
This is the month to sell the tur¬ 
keys, if there be a surplus of these 
birds in the poultry yards. 
Incubators are often started this 
month in sections where the roaster 
industry has become established. 
Do not shut the windows, even if 
the thermometer drops well below 
freezing. The hens will not suffer 
from the cold. 
It is well to gather the eggs several 
times a day when freezing weather 
prevails. This is especially important 
if the eggs are to be incubated. 
The hens keep union hours at this 
time of year. When the days are 
short they spend much more time on 
the perches than off, and for that 
reason must be kept busy as long as 
daylight lasts. It is an axiom that 
the busy hen is the laying hen, and 
the way to keep the flock busy is to 
feed the whole and cracked grain— 
the scratch feed, as it is called—in a 
deep litter. This litter may consist 
of straw, shredded corn stalks, hay, 
leaves or peat. Peat is not easy to 
obtain in most places. Leaves are 
cheap, but not lasting. Straw and 
hay are expensive. Corn is easily 
grown, and when it can be shredded 
is excellent. Amateurs with small 
houses probably will be wise in buy¬ 
ing a commercial litter. In any event, 
let the litter be at least 5" deep. If 
large breeds are kept, it may well be 
deeper. 
All litter is certain to become 
packed rather hard after a few 
weeks, and then the grain will re¬ 
main on top where the hens can pick 
it up with as little effort as though 
it were on the ground. The experi¬ 
enced poultryman soon notices this 
condition, and stirs the litter thor¬ 
oughly with a barn fork. Then the 
grain disappears from view, and the 
fowls are forced to work energeti¬ 
cally in order to obtain it. A little 
hemp seed thrown into the litter oc¬ 
casionally will induce the birds to 
work with an extra degree of enthu¬ 
siasm. 
More corn may be fed than in 
warm weather. In fact, the evening 
meal may consist of corn alone, and 
it is an excellent plan to throw a 
small amount of whole corn in a 
trough or on top of the litter just 
before the hens go to roost. Then 
they will be sure to retire with their 
crops as full as they can be, which 
is important when fourteen hours or 
more are to elapse before the birds 
eat again. No more should be given, 
however, than will be entirely cleaned 
up. If the flock is a small one, it 
-is worth while heating the corn on 
very cold days. Parching makes 
new corn safe. 
Well-developed pullets which still 
decline to do their duty by the egg 
basket will need a little prodding. 
Practical poultry keepers have found 
that cut green bone in small quan¬ 
tities is a splendid stimulant to egg 
production. Yet it must be fed spar¬ 
ingly and must be fresh—an ounce 
to a hen three times a week will be 
sufficient. A crumbly mash may be 
fed, too, until laying is established. 
Green rations are more important 
than many poultrymen realize. Hens 
will live and lay without green food, 
but it helps to keep them in condi¬ 
tion, acts as an appetizer, no doubt, 
and supplies minerals that they need, 
as well as bulk. Cabbages, mangels, 
sugar beets and similar crops are 
excellent, and can be spiked to a 
plank to avoid waste. The mangels 
and beets are best split in half in 
order that the soft interior may be 
reached. In former days, poultry 
keepers considered it a fine plan to 
hang the cabbages from the end of a 
string just above the heads of the 
fowls, tantalizing the birds into jump¬ 
ing up and snatching a bite. Fre¬ 
quent ruptures that resulted from 
this unusual exertion proved that the 
plan was bad, although it is still 
practiced by some amateurs. 
Beet pulp, which may be obtained 
from many grain dealers, makes a 
fairly satisfactory green ration when 
it has been soaked in hot water. 
The water and the steam make it 
swell and cause it to give off an odor 
which is decidedly savory. If the 
hens do not eat it readily at first, 
a little bran and some beef scrap 
may be added. This combination 
will usually tempt them. 
Of late years sprouted oats have 
come into high favor and have con¬ 
siderable value as a green ration, al¬ 
though they are likely to cost more 
than the vegetables. Many amateurs 
find that they can sprout the oats 
easily in their furnace cellars. Others 
make use of patented sprouting 
boxes or racks, of which several 
kinds are on the market, some of 
them being fitted with kerosene 
lamps w hich hasten the sprouting 
process. 
Unquestionably the Silver Cam- 
pines are a wonderful breed of fowl 
and I am not surprised their popu¬ 
larity is gaining so rapidly and that 
they are so quickly forging to the 
front, both in the show room and for 
utility. 
It is a hardy bird and knows how 
to take care of itself remarkably 
well; if there is anything in sight 
the Campine will find it and “all’s 
grist that comes to its mill;” it comes 
as near maintaining itself as any fowl 
extant, if given reasonable range, so 
that its maintenance is for its owner 
a very economical problem. 
Its capacity for egg laying is won¬ 
derful, and even in its moulting sea¬ 
son it plies to a remarkable degree 
its lucrative trade and is a source of 
profit to the owner. 
As a table delicacy the meat of a 
Campine has a flavor all its own, a 
richness and tenderness that are 
wholly characteristic. 
